Pumpkin Brownies

Whip up these fudgy pumpkin brownies quickly in the blender. Take the classic black bean brownies up a notch with a creamy pumpkin swirl!

Ever since I first made Black Bean Brownies, it’s my go-to dessert. White Bean Blondies come in a close second place, but really, my heart belongs to the original.

Now that it’s fall, though, my go-to dessert recipe got a slight makeover.

Move over, black bean brownies, hello PUMPKIN brownies!!

Just take a look at that gorgeous pumpkin swirl – isn’t it beautiful?.

WHY MAKE PUMPKIN BROWNIES

Why should you try this pumpkin brownie recipe? Well, PUMPKIN IS THE BEST! At least I think so. Here’s why you should make these pumpkin brownies ASAP:

• Freezer-friendly. Once these are cooled, I cut them and store them in the freezer. Then I pull out just enough for dessert.
• Kid-friendly. My kids actually ASK for something made mostly of beans. (Proud Mama moment, here.)
• Easy. No special kitchen skills required.
• Cheap. Beans are cheap, especially when you make them from scratch.
• Not a cookie. Cookie overload is a real thing, y’all.
• Not overly sweet. Perfect for when you want dessert, but not a sugar coma.
• Big-batch-able. I’m pretty sure that isn’t a word, but you can easily double this recipe if you have more pans.
• Portable. Need something to bring to a party? I’ve got you covered.

And if you’re still on the fence, let me assure you – these pumpkin brownies don’t taste like beans! They’re perfectly moist and fudgy with a creamy swirl of pumpkin spice.

PUMPKIN BROWNIE RECIPE INGREDIENTS

For the pumpkin brownies. recipe, we’re talking about ingredients I’m 95% sure you already have on hand:

Brownie Base

• Black Beans. You can use either canned or homemade from scratch – either will work (but homemade IS cheaper).
• Maple Syrup. No need for granulated sugar, brown sugar, or hard-to-find coconut sugar. Simple pure maple syrup will do. You could probably substitute honey as well, but I prefer the taste of maple syrup here.
• Cocoa Powder. If you’re making brownies from scratch, you need cocoa. Dutch-process cocoa, natural cocoa, and raw cacao will all work.
• Coconut Oil. This is my go-to fat for baking. It blends in well with this great recipe, and it doesn’t taste like coconut in the end. Melted butter would probably also work.
• Vanilla Extract. This brings out the sweetness and adds depth to the flavor. Learn how to make your own here.
• Oats. Instead of using traditional flour, we use old-fashioned oats. They help hold the beans together, giving the pumpkin brownies the perfect texture.
• Salt. If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).
• Baking Powder. To keep the brownie recipe with pumpkin from turning out overly dense.
• Chocolate Chips. To sprinkle on top of the brownie base for an extra bit of sweetness.

Pumpkin Swirl

• Cream Cheese. You’ll need 4 oz. for this pumpkin brownie recipe. See below for ideas to use the rest of the package.
• Pumpkin Puree. Whether you make Homemade Pumpkin Puree or use a canned pumpkin puree from the store, you’ll end up with a beautiful orange swirl! (Just don’t get the pumpkin pie filling, that’s not what we need here.)
• Eggs. An egg helps bind the pumpkin swirl ingredients together.
• Maple Syrup. Again, just a little bit to sweeten the swirl mixture.
• Pumpkin Pie Spice. I keep a big batch of Homemade Pumpkin Pie Spice on hand for all of my favorite fall recipes!

HOW TO MAKE BROWNIE RECIPE WITH PUMPKIN SWIRL

Step 1. Preheat the oven to 350F.

Step 2. Grease a 9″ x 13″ glass baking dish with butter and set aside.

Step 3. In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. (You can also use a food processor, if you prefer.) Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.

Step 4. Wash, rinse, and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.

Step 5. Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Run a butter knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the “back and forth” swirls. Repeat until the whole pan has swirls.

Step 6. Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan and the middle of the batter is no longer jiggly. A toothpick should come out clean from the middle.

Step 7. Cool completely before slicing and serving. The brownie recipe with pumpkin swirl turns out gooey and fudgy. For a firmer texture, store the pumpkin brownies in the fridge or freezer.

You can store these pumpkin brownies on the counter in an airtight container for a day or two, but I prefer them out of the refrigerator. They’ll last up to 5 days there, and they hold their shape better.

TIPS FOR BROWNIES AND PUMPKIN RECIPE

• Use the blender! Guys, nothing screams easy more than a recipe you make entirely with a blender. (For the record, I’ve had my Blendtec for several years and I use it at least 5 times a week in all sorts of ways!)
• Combining brownies and pumpkin is easy! You have two rounds of “dump and blend,” a quick swipe with a butter knife (to make the swirl), a good, long bake, and BOOM. Pumpkin swirl black bean brownies are on the table.
• Not sure what to do with the other 4 oz of cream cheese? Try one of these recipes that call for that exact amount! (or make more pumpkin brownies…)
  • Stovetop Mac and Cheese
  • Cheesecake Baked Apples
  • Chicken Jalapeno Popper Casserole
  • If you’re in the mood for sweets, make a half batch of Pumpkin Cookies with Naturally Sweetened Cream Cheese Frosting!
• Don’t forget to stock up on pumpkin at the lowest price! If you don’t know what to do with the rest of the pumpkin, here are all my favorite pumpkin recipes. You can ALWAYS freeze extra homemade pumpkin puree in ¼ cup portions for later, too!
• Squeeze this pumpkin brownie recipe in while you’re making dinner. Whip up the brownie base while you’re waiting for water to boil, blend the pumpkin swirl batter and let it sit while you’re simmering sauce, then combine everything and toss the pan in the oven just before you serve the main dish.

SERVE WITH PUMPKIN SWIRL BROWNIES

This pumpkin brownie recipe is great as a dessert for the holidays – or any time of the year. We love to have them as a snack, and I’ve even enjoyed them for breakfast! #noshame

• For an extra bit of crunch, sprinkle chopped pecans or walnuts on top of the brownies before baking.
• And for a really decadent treat, top your brownie with a scoop of Vanilla Ice Cream!

MACRO-FRIENDLY PUMPKIN BROWNIES

How do brownies and pumpkin fit in with your daily macros? Can you still enjoy a brownie when you’re trying to work on specific food and nutrition goals? Of course you can!

These pumpkin brownies are a great option for a real food treat. They’ve got:

• No processed sugars. Only maple syrup as a natural sweetener.
• Added protein and fiber. Using black beans as part of the brownie base adds both, helping you feel full for longer and keeping your blood sugar more stable.
• Healthy fats. Both pumpkin and coconut oil are great sources of healthy fats.

Once you figure out the nutrition information for one brownie, you can make it fit with your macro goals for the day. Remember, we aren’t dieting here! Real life includes treats, and you can fit them into a balanced day.

PUMPKIN BROWNIES. RECIPE FAQS

MORE DELICIOUS DESSERTS WITH PUMPKIN

• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie Hummus
• Healthy Homemade Pumpkin Pie
• Pumpkin Cookies
• 5 Ingredient Pumpkin Fudge

WATCH HOW TO MAKE PUMPKIN SWIRL BLACK BEAN BROWNIES